Graduation Cake Pops Gold (Print Version)

Vibrant cake pops coated in school colors and gold sprinkles, ideal for festive celebrations and gatherings.

# What You'll Need:

→ Cake

01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water as listed on box)

→ Frosting

02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Coating and Decoration

07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying

# How to Make It:

01 - Prepare the cake mix according to package instructions. Allow to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
03 - Crumble the cooled cake into a large bowl. Mix in frosting incrementally, starting with 1/2 cup and adding up to 3/4 cup total, until the mixture holds together without being too wet.
04 - Roll mixture into 24 evenly sized balls, approximately 1 tablespoon each. Place on a parchment-lined baking sheet. Refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small amount of candy melts. Dip the end of each lollipop stick into the melted candy, then insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls according to package instructions. Stir in vegetable shortening for a smoother coating if desired. Dip each cake pop into the chosen school color, gently tapping to remove excess.
07 - While the coating is still wet, apply gold sprinkles or edible gold glitter. Place upright in the Styrofoam block to set.
08 - Allow the coating to harden completely before serving or packaging.

# Additional Tips::

01 -
  • They look professionally made but taste like actual homemade cake—your guests won't believe you didn't spend hours on them.
  • School colors make every pop a conversation starter, and the gold sprinkles give you an excuse to feel fancy without the fussy work.
  • You can make them days ahead and actually enjoy the party instead of stress-baking in your kitchen.
02 -
  • If your cake balls are too wet, they'll slip off the sticks during dipping—better to err on the side of drier and add a tiny splash of milk if needed.
  • The shortening in your candy melts makes an enormous difference; without it, you'll end up with a thick coating that feels heavy instead of a smooth, elegant shell.
03 -
  • Keep your candy melts at the exact temperature suggested on the package—too hot and they become thin and runny, too cool and they thicken into something that won't coat smoothly.
  • If you're making these for a large group, recruit a friend to help with the dipping station; one person dips while another decorates, and you'll finish in half the time while actually having fun.
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